温度胁迫下浓香型白酒酒醅理化性质、有机酸和挥发性风味物质的变化研究  

Changes of Physicochemical Properties,Organic Acids and Volatile Flavor Substances of Fermented Grains of Nongxiang Baijiu under Temperature Stress

作　　者：蒋永春 雷学俊 郑佳 覃凤阳 张建敏 彭志云 赵东 JIANG Yongchun;LEI Xuejun;ZHENG Jia;QIN Fengyang;ZHANG Jianmin;PENG Zhiyun;ZHAO Dong(School of Bioengineering,Sichuan University of Science and Engineering,Yibin,Sichuan 644005;Wuliangye Co.Ltd.,Yibin,Sichuan 644000;Sichuan Key Laboratory of Solid-State Fermentation Resources Utilization,Yibin,Sichuan 644000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644005 [2]宜宾五粮液股份有限公司,四川宜宾644000 [3]固态发酵资源利用四川省重点实验室,四川宜宾644000

出　　处：《酿酒科技》2024年第3期40-46,52,共8页Liquor-Making Science & Technology

基　　金：2021年度固态发酵资源利用四川省重点实验室开放基金项目(2021GTJC02)。

摘　　要：以浓香型白酒酒醅为原料,探究控温发酵下不同起始温度对发酵过程中酒醅理化性质、有机酸和挥发性风味物质的影响。实验结果表明,发酵过程中起始温度15℃下pH值、残淀、正丁醇、异戊醇变化规律与其余起始温度有差异;起始温度25℃下己酸乙酯变化规律与其余起始温度有差异。起始温度15℃下淀粉利用率最高,乙酸乙酯生成量最低,己酸乙酯生成量最高。Taking the fermented grains of Nongxiang Baijiu as the research object,we investigated the effect of different initial temperatures on the physicochemical properties,organic acids and volatile flavor substances of the fermented grains during temperaturecontrolled fermentation.The experimental results showed that the change patterns of pH value,residual starch,n-butanol and isoamyl alcohol under the initial temperature of 15℃ were different from those under the other initial temperatures;the change pattern of ethyl caproate under the initial temperature of 25℃ was different from that under the other initial temperatures.When the initial temperature was 15℃,the starch utilization rate was the highest,the yield of ethyl acetate was the lowest,and the yield of ethyl caproate was the highest.

关 键 词：温度 理化性质 有机酸 挥发性风味物质 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]